Ingredients

1 cup shredded coconut (I used unsweetened, which is a finer grind to it, but you can use sweetened)

2 tsp season salt, divided

oil for frying

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Preparation

Heat oil in a deep pan or deep fryer. You will need 3 separate bowls for dipping (I used pie plates) one for flour, one for egg mixture, and one for panko mixture. In the first pan put flour and 1 tsp of season salt, mix well. In the next pan beat eggs with milk and 1/2 tsp season salt. In the third pan put panko, coconut and remaining 1/2 tsp season salt. First put cleaned shrimp into flour mixture, then dip in egg mixture. Finally move to panko mixture, covering shrimp completely with panko/coconut mixture. Carefully drop shrimp into hot oil and cook for 3 minutes on each side or until golden brown.
Here is what I put in my dipping sauce....but I don't have measurements. :)
apricot jam, little bit of mayo, mustard, asian garlic chili sauce, garlic, honey, coconut, and a dash of rice wine vinegar. May the force be with you....